• 대한전자공학회논문지SP
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• 제44권1호
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• pp.10-16
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• 2007

본 논문에서는 색상의 공간적인 상관관계와 질감 모멘트를 이용한 내용기반 영상 검색 기법을 제안한다. 이를 위해, 색상의 공간적인 상관관계를 표현하는 새로운 색상 기술자를 제안하고, 또한 제안된 색상 기술자와 국부적인 푸리에 변환에 기반한 질감 특성을 결합한 영상 검색 방법을 제안한다. 일반적으로 색상의 공간적인 상관관계를 표현하기 위해서 컬러 코렐로그램(color correlogram)이 사용되고 있다. 하지만 컬러 코렐로그램은 중심화소에 따른 이웃한 화소들의 색상 분포를 확률적으로 잘 나타내는 장점이 있지만, 색상의 구조적인 정보를 표현하지 못하는 단점이 있다. 그러므로 본 논문에서는 색상의 분포와 구조적인 정보를 표시할 수 있는 새로운 색상 기술자를 제안한다. 제안하는 새로운 색상 기술자는 중심 화소와 이웃 화소들과의 색상 거리를 계산한 후 최소 거리의 색상과 최대 거리의 색상을 추출한 후 최소-최대 색상 쌍이 이루는 각에 대한 각각의 빈도수를 계산한다. 그런 다음, 각각의 이루는 각에 대해서 최소 거리 색상에 대한 최대 거리 색상들의 평균값과 분산값으로 구성된 새로운 기술자(min-max color correlation descriptor, MMCCD)를 생성한다. 제안한 색상 기술자를 이용하여 검색한 결과는 기존 방법들과 비교했을 경우 정확률에서 최소 5.2%에서 최대 13.21% 향상된 검색 결과를 확인할 수 있었다. 또한, 국부적인 푸리에 변환에 기반한 질감 기술자를 새로운 색상 기술자와 결합하여 특징 벡터의 크기를 절반으로 줄이면서도 새로운 색상 기술자만을 사용할 경우와 비교하여 향상된 검색 결과를 확인할 수 있었다.

• 동아시아식생활학회지
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• 제10권1호
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• pp.62-70
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• 2000

This study was conducted to investigated the kimchi quality of the addition of green tea extract and green tea leaf. Kimchi was examined for pH, titratable acidity, the changes in the number of microorganism, color,sensory evaluation . The pH and titratable acidity of kimchi at the addition of 5%, 1% of green tea extract and green tea leaf were higher and lower than those of control kimchi. the number of total microoranism at 21 days. were detected much more in the kimchi added green tea extract and green tea leaf than in control. The number of coliforms up to 7 days of fermentation were detected. And those at 14-21 days were not detected but those of 28 days were detected. The number of coliforms at 28 days were most lowest in the kimchi added green tea extract 3%. The number of lactic acid bacteria were detected more in the kimchi added green tea leaf. As a result of sensory evaluation during fermentation, the kimchi added green tea extract 5% was the highest score in carbonated taste. texture and overall quality. As the result of correlation between sensory characteristics and mechanical characteristics, it was found that sensory characteristics of sour taste is negatively related to the mechanical characteristics of L value, while it is positively related to the texture. The a values is negatively related to the sensory characteristics of overall quality. The b values is positively related to the sensory characteristics of sour taste.

• International Journal of Computer Science & Network Security
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• 제21권2호
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• pp.205-211
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• 2021

Plants are important for humanity. They intervene in several areas of human life: medicine, nutrition, cosmetics, decoration, etc. The large number of varieties of these plants requires an efficient solution to identify them for proper use. The ease of recognition of these plants undoubtedly depends on the classification of these species into family; however, finding the relevant characteristics to achieve better automatic classification is still a huge challenge for researchers in the field. In this paper, we have developed a new automatic plant classification technique based on artificial neural networks. Our model uses leaf texture characteristics as parameters for plant family identification. The results of our model gave a perfect classification of three plant families of the Ivorian flora, with a determination coefficient (R2) of 0.99; an error rate (RMSE) of 1.348e-14, a sensitivity of 84.85%, a specificity of 100%, a precision of 100% and an accuracy (Accuracy) of 100%. The same technique was applied on Flavia: the international basis of plants and showed a perfect identification regression (R2) of 0.98, an error rate (RMSE) of 1.136e-14, a sensitivity of 84.85%, a specificity of 100%, a precision of 100% and a trueness (Accuracy) of 100%. These results show that our technique is efficient and can guide the botanist to establish a model for many plants to avoid identification problems.

• 한국식품과학회지
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• 제7권3호
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• pp.168-180
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• 1975

Analogs and extenders should have mouthfeel and chewing characteristics that are similar to the food they are replacing or extending. Instrumental methods can measure some of the physical properties that constitute 'texture' but only sensory methods can provide a complete description and quantification of the textural properties of a food. Instrumental methods and sensory methods for measuring texture are reviewed.

• 대한가정학회지
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• 제38권3호
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• pp.121-130
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• 2000

This study attempted to determine the effects of sucrose, NaCl and acetic acid on the quality characteristics of cooked rice stored at 20$\^{C}$ for 72 hours. It conducted a moisture content, color value, texture and RVA(Rapid Visco Analyser) viscosity on stored cooked rice. Moisture contents of all groups ecreased during storage and that of cooked rice with NaCl were significantly lower than that of other groups. In color, lightness(L) of cooked rice with various additives seemed higher than that of control group and reduced b value of cooked rice with acetic acid showed that the color became less yellow. In texture, the hardness of cooked rice with NaCl and sucrose was higher than that of control group, whereas that of cooked rice with acetic acid was similar to that of control group. Adhesiveness of cooked rice with acetic acid was higher than that of other groups and it was shown that texture could be improved by the addition of acetic acid. The initial viscosity of cooked rice with acetic acid was markedly higher than that of other groups and finial viscosity was lower than that of other groups. It seemed that addition of acetic acid could retard the retrogradation of stored cooked rice.

• 동아시아식생활학회지
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• 제14권6호
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• pp.591-597
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• 2004

This study was performed to develop a standardized recipe for yuza pyun made of citron juice that is by-product of citron tea, to increase the utilization of citron. The effects of mungbean starch(15%, 18%) and dilution ratio of yuza extract(100%, 75%, 50%) on the quality characteristics were evaluated. The quality characteristics of the samples were estimated in terms of sweetness, color difference, texture profile analysis and sensory evaluation. Sweetness of the 18% mungbean groups were higher than 15% groups(p<0.001). The values of Hunter color system indicated that higher content of yuza extract tended to increase yellowness significantly(p<0.001). Texture profiles of hardness, adhesiveness, springiness, cohesiveness, gumminess of yuza pyun showed no significant differences among samples. For sensory evaluation, color and sourness were decreased as yuza extract was diluted, whereas elasticity and sweetness were increased. Yuza pyun containing 18% of mungbean starch with 50% diluted extract was the most preferred in overall acceptability. According to multiple regression analysis, color, sweetness, elasticity and sourness(in order) were important control factors in overall acceptability.

• 한국식생활문화학회지
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• 제27권6호
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• 한국조리학회지
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• 제23권3호
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• pp.174-185
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• 2017

The purpose of this study was to investigate the quality characteristics of fish paste added with different amounts (0%, 0.5%, 1%, 1.5%, and 2%) of spirulina powder. Specifically, moisture content, pH value, color value, texture value, total polyphenol content, DPPH radical scavenging activity, and sensory evaluation were measured in the samples. The moisture content of the fish paste added (0.5%, 1%, 1.5%, and 2%) ranged from 68.60% to 69.03%, and the increased amounts of spirulina powder in the fish paste tended to decrease the pH value. For the Hunter color values, the L, a values of surface and inside of the fish paste decreased with increased amounts of spirulina powder. The b values of the fish paste increased with increased amounts of spirulina powder. In the texture meter test, the hardness, gumminess, and adhesiveness decreased with the increased amounts of spirulina powder, and chewiness of group adding spirulina powder was measured lower than control. Springiness of the fish paste did not appear statistically significantly different among the samples according to the increased amounts of spirulina powder. Total polyphenol content of fish paste added with spirulina powder increased with increased amounts of spirulina powder, and DPPH radical scavenging was heightened according to increased amounts of spirulina powder. In sensory evaluation, the addition of 1% spirulina powder had the best score in odor, texture, taste, and overall preference. These results suggest that spirulina powder can be applied to fish paste to increase quality, preference, and functionality.

• Food Science and Biotechnology
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• 제14권5호
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• pp.561-565
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• 2005

In this study, we attempted to assess the effects of lactate and com steep liquor (CSL) on the production of bacterial cellulose (BC) by Gluconacetobacter persimmonis $KJ145^T$. The optimal condition for the production of BC was a lactate concentration of 1% (w/v) and a CSL concentration of 10% (w/v). Under these optimal conditions, 6 days of fermentation produced 6.90 g/L of BC. Both the BC production yield and cell growth increased continuously until the 20th day of fermentation, by which time 17.0 g/L had been produced. In a static culture trial, in which plastic containers were used as fermentation chambers for 6 days of fermentation, the BC production yield in the group initially cultured with 500 mL medium was higher than that of the 750 and 1000 mL media. In addition, the texture of the BC was examined according to its post-treatment in order to determine conditions for optimal textural characteristics. The strength, hardness, and other characteristics of the BC were negatively correlated with sucrose concentration, but were largely positively correlated with NaCl concentration. With regards to the effect of pH on textural change, BC strength and hardness were elevated at pH 2 and 8 but reduced at pH 4 and 6, indicating that the texture of the BC is extremely sensitive to treatment conditions.

• 한국조리학회지
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• 제7권1호
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• pp.135-145
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• 2001

This study was undertaken to analyze chemical composition, minerals and texture characteristics of Pongnipgangjung in various volumes of adding Pongnip powder. With increasing Pongnip powder level, moisture, total nitrogen, crude protein, crude fat and crude ash contents were significantly increased. Ca, P, K and Mg contents of Pongnip powder 1%, 3%, 4% was higher than Pongnip flour free group. According to rheometer evaluatuion, Pongnipgangjung added Pongnip powder 1% showed higher level of hardness than Pongnip powder 3%, 4% and free group. In sensory evaluation, the results of preference are in the following order Pongnipgangjung added Pongnip powder 1%, 3%, 4% and free group.